First the cauliflower gets rolled in a little breading, then it’s off to the oven to be baked to perfection. Once they’ve finished baking they get covered in the BEST sriracha buffalo sauce. Honestly, you will not even realize you are eating cauliflower. All you will realize is that it’s so dang good. I think these bites may be one of my dad’s favorites. He and I both loved them, especially when dipped in that blue cheese sauce (YUM, and it’s made healthier with Greek yogurt!). There really are no words. Continue reading “Sriracha Buffalo Cauliflower Bites”

Ahhh, summertime. My favorite season of the year has practically arrived and we’ve officially dusted off our grill! Best. Feeling. Ever.

Our first grilling recipe this summer is veggie skewers! This is the perfect, easy side or entrée to enjoy on the patio on hot summer nights or to bring along to BBQs. My 10-minute chimichurri sauce adds the perfect, citrusy-spicy touch. Let’s get to grilling! Continue reading “Grilled Veggie Skewers With Chimichurri Sauce”

People call beets a lot of things ― earthy, or even dirty, gets thrown around a lot ― but beautiful is not often one of them. And it should be. Beets, with their ruby red or golden yellow hue, are stunners. When put to work in the right recipes, they will easily impress.

That’s not all beets are good for, either. These roots are a nutritional powerhouse. They’re high in betaine, which helps fight inflammation. They’re rich in nitrates, which could help lower blood pressure. And they’re a great source of folates, which is vital in disease risk reduction. Continue reading “Smoky Black Bean Beet Burgers”

Before you suggest there’s no way vegan biscuits can taste just as good if not BETTER than regular biscuits, everyone I’ve fed these to agree that these are in fact LEGIT, amazing, fluffy, buttery biscuits.

As in, serve them to your 80-year old grandmother who’s been making biscuits for centuries and she wouldn’t know the difference. As in, slap some gravy on it and you’d think you died and gone to heaven. As in, fluffy, buttery, savory, biscuit perfection. It’s true. Continue reading “The Best Damn Vegan Biscuits Ever!”

Juicing a watermelon is work. There’s a lot of tough rind to cut through, and if you’ve got a good watermelon on your hands, a lot of drippy, juicy mess that happens as you’re cutting.

Turns out, there is a better, easier, less messy way, and Alton Brown has shared it with us.

This is what you’re going to need: the watermelon (of course), a three-inch biscuit cutter, a knife and an immersion blender. The biscuit cutter is a great tool that’ll help you cut a hole in the top of the watermelon. That hole is needed to fit in the blade of the immersion blender. And the immersion blender is responsible for juicing up the watermelon in a matter of seconds. It’s a beautiful sight. Continue reading “How to Juice a Watermelon”

Broccoli is detested by so many people, and that sentiment is wholly undeserved. This green veggie is versatile and delicious, plus it pairs beautifully with butter and cheese(which is always a bonus, in our book).

The reason broccoli gets such a bad rap is because too many people cook it beyond recognition. It’s not the broccoli’s fault ― this nutritious vegetable deserves better.

If you’re a broccoli hater, we have a guide for you. A number of do’s and don’ts that’ll ensure you eat the best broccoli of your life ― and forget all about the bad broccoli of your youth. If you’re already a broccoli fan, you might find a new cooking method below.